Search results
Results From The WOW.Com Content Network
Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with ...
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...
In 1935, the food critic Curnonsky described the city of Lyon as the "world capital of gastronomy". In the 21st century, Lyon's cuisine is defined by simplicity and quality, and is exported to other parts of France and abroad. With more than a thousand eateries, the city of Lyon has one of the highest concentrations of restaurants per capita in ...
Embrace your inner Francophile with these 11 French-inspired dishes, from tuna niçoise burgers to roasted apricot tarts, that are perfect for summer. Check out the slideshow above to get 11 ...
1. Fill a cocktail shaker with ice. Add the cognac, simple syrup and lemon juice and shake well. Strain into a martini glass, top with sparkling wine and serve.
Impress guests this holiday season with a classic French Christmas menu. We're bringing you our best French recipes, including favorites like rack of lamb, vegetable gratin and delicious desserts ...
A traditional bouillabaisse from Marseille, France, with the fish served separately after the soup. This is a list of French soups and stews. French cuisine consists of cooking traditions and practices from France, famous for rich tastes and subtle nuances with a long and rich history. Butter lettuce soup with croutons
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.